Cajun Jambalaya Pasta Recipe (Cheesecake Factory Copycat)

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Jambalaya Pasta combines chicken, shrimp, and fresh veggies with a blend of Cajun spices and tender linguine. Enjoy this Cheesecake Factory copycat for dinner tonight! The whole family will love the flavor of this easy recipe! 

titled image for cajun jambalaya pasta cheesecake factory recipe


If you’re a fan of the Cheesecake Factory’s jambalaya pasta, then this easy pasta dish is about to be your new favorite meal.

It’s the best thing to make a delicious dish for Mardi Gras or a fun way to add a little bit of that classic jambalaya flavor to dinner. 

The tender shrimp paired with the tender chicken create quite a hearty meal. Plus, let’s not forget that this jambalaya pasta dish makes cajun cooking simple and easy to do!

While you can do a half recipe of this recipe, the leftover jambalaya pasta is so good so why would you cut it short? 

This is one of those pasta dishes loaded with fantastic flavors that will have you craving more after the first time that you make it.

Top with fresh parsley and red onions for a burst of flavor! I like to add a little hot sauce for some heat! 

Cajun Jambalaya Pasta copycat cheesecake factory ingredients

Jambalaya Pasta

Everyone’s got that one meal that they can’t resist ordering at their favorite restaurant. 

If yours is Cajun Jambalaya Pasta from Cheesecake Factory, you can easily recreate it at home for a fraction of the cost!

I’ve got several more copycat recipes from that giant menu that you’re sure to love! 

Bang Bang Shrimp and Avocado Egg Rolls are the perfect party appetizer, while my Chicken Madeira is even better than the original.

Ingredient Notes and Substitutions

  • Linguine – Fettuccine or penne would work just as well with this dish. You could even substitute rice for the noodles if you would like. 

    I recommend jasmine or arborio rice.
  • Chicken – Tenders are easier to cube quickly, but feel free to use boneless, skinless breast or thigh meat when making Cheesecake Factory Cajun Jambalaya Pasta.
  • Shrimp – Use fresh or frozen and be sure to remove the tails before adding them to the pan. 

    Frozen shellfish will need to be thawed first, so transfer those to the refrigerator the night before.
  • Bell peppers – Cajun jambalaya pasta looks lovely with a variety of colors, so include one of each of your favorites.
Cajun Jambalaya Pasta in a skillet

Tips for Making Jambalaya Pasta

  • Not spicy enough? Simply increase the amount of Cajun seasoning! 

    I would recommend tasting first before making adjustments, especially when serving to guests.
  • Toss the ingredients together. If your skillet is large enough, you can add the drained noodles right in with the meat and veggies at the end. 

    Add a splash or two of reserved pasta water to the jambalaya pasta as needed for moisture.
  • Make it creamy. Stir in 2-4 ounces of cream cheese just before serving. As it melts, it will create a delicious sauce to coat the linguine.

The cajun flavors do a great job of standing out in this dish, but you can easily add simple sides to go with this cajun pastalaya.

I love adding a green salad or even some simple garlic bread to pair with this delicious creamy pasta dish. 

The great thing about making this easy cajun jambalaya pasta is that as the pasta cooks, the flavor floats through the house! So yummy! 

Jambalaya Pasta Recipe in a skillet

How To Peel and Devein Shrimp

First, remove all of the shells and discard them. Gently slice along the curve of the shellfish, then use the tip of the knife to lift out the vein.

Pull the entire vein out with your fingers or a pair of kitchen tweezers. Once you have deveined all of the shrimp, rinse them under cool water and pat dry.

Serving Suggestions

Cheesecake Factory Cajun Jambalaya Pasta is typically served as the main dish and is very filling on its own.

If you would like to add a side dish, try cornbread or biscuits, a small garden salad, or corn on the cob.

Storing Leftover Cheesecake Factory Jambalaya

Transfer any remaining Cheesecake Factory jambalaya (including this homemade version) to a sealed container and refrigerate for 2 to 4 days. 

Reheat on the stove or in the microwave until warmed through, adding splashes of water or broth as needed for moisture.

Cajun Jambalaya Pasta Cheesecake Factory FAQ

What does “julienned” mean?

This is a culinary term meaning sliced into thin strips. 

How long does it take shrimp to cook?

In Cajun jambalaya pasta, it should take about 4 to 6 minutes in total. The shellfish will change from translucent to opaque and be white and pink in color.

Can I make jambalaya pasta ahead of time? 

Sure! I recommend making the linguine fresh, but everything else can be prepared up to a day in advance. 

Keep the jambalaya pasta mixture in the refrigerator, then reheat it while you boil the noodles. Favorite recipes like this should be enjoyed however you like! You can even reheat and eat this creole jambalaya pasta the next day, too! New recipes like this are the best and are easy to suit to your family’s taste.

With love, from our simple kitchen to yours. 

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cajun jambalaya pasta twirled onto fork

fork in plate of jambalaya pasta

Cajun Jambalaya Pasta Recipe (Cheesecake Factory Copycat)

Donna Elick
Jambalaya Pasta combines chicken, shrimp, and fresh veggies with a blend of Cajun spices and tender linguine. Enjoy some for dinner tonight!
4.80 stars from 5 reviews
Tried this recipe?Please comment and review!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main
Cuisine American
Method Stovetop
Servings 2 – 4


  • 1 pound boneless, skinless chicken tenders, cut into bite-size cubes
  • 2 1/2 tablespoons cajun spice seasoning, divided
  • 1 1/2 cup bell peppers, (red, yellow, and orange) julienned, divided
  • 1/2 cup red onion, julienned
  • 1 tablespoon minced garlic
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup olive oil
  • 1/2 pound large raw shrimp, (thawed, peeled, deveined, and tails removed)
  • 3/4 cup chicken stock
  • 3 roma tomatoes, diced


  • fresh chopped parsley
  • Cajun seasoning, to taste


  • Boil water in a medium pot over high heat. Cook linguine as directed on the package. Remove from heat and drain.
  • Meanwhile, in a large bowl, combine chicken pieces, 2 tablespoons of cajun seasoning, ½ cup of the sliced peppers, red onions, garlic, salt and pepper. Toss to coat all ingredients with the seasonings.
  • In a large skillet, heat olive oil on medium high heat. Add the chicken and vegetable mixture to the pan. Cook until the chicken is no longer pink.
  • Season shrimp with ½ tablespoons of cajun seasoning. Stir the shrimp into the skillet and cook for 3-4 minutes.
  • Turn heat to medium and add chicken stock, remaining peppers, and diced tomatoes to the pan. Continue to cook until shrimp are pink. Reduce heat to low and simmer until all veggies are tender. Remove from heat.
  • Transfer pasta to a serving plate or pasta bowl and top with cajun jambalaya. Garnish with chopped parsley and serve warm.


Serving: 1 | Calories: 703cal | Carbohydrates: 25g | Protein: 70g | Fat: 37g | Saturated Fat: 6g | Cholesterol: 291mg | Sodium: 1633mg | Sugar: 11g | Fiber: 7g | Calcium: 131mg | Iron: 4mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
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Originally published April 2021, updated and republished June 2024

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  1. 5 stars
    Tried this for dinner and it was awesome. Very tasty, a bit spicy, and filling. A great recipe on its own, but a really great copy!

  2. It looks and sounds great. The problem I have with all recipes is the spices added. I unfortunately cannot have any type of spice that has the least bit of heat. It’s not the heat but the spice my stomach cannot tolerate. Is there any other spice you can use besides cajun spice seasoning? All the ingredients look great with exception of the cajun seasoning.

  3. 4 stars
    I made a half recipe and it turned out pretty good. I used a 1/2 box of pappardelle pasta (about a 1/2 lb or 225 grams); added a stalk of celery, diced and some green pepper to the recipe because Cajun cooking has a mirepoix. I also added a tbsp of tomato paste and 2 oz cream cheese to the sauce. Plenty for two people. Recipe has a good hit of spice. We both really enjoyed this recipe.

  4. 5 stars
    this recipe is absolutely delicious! I’m a huge fan of The Slow Roasted Italian, and Donna and Chad never disappoint. This Cajun Jambalaya Pasta is a must-try!

  5. 5 stars
    donna’s Cajun Jambalaya Pasta is a winner! I added some extra veggies like mushrooms and zucchini to make it even heartier. It was a hit with my family!

  6. 5 stars
    I made this last night, and it was a hit with my family. Donna and Chad’s recipes always turn out great, and this one was no exception. Easy and delicious!

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